How to Jam #3: Jam Crostata

In our attempts to encourage everyone to live in our jamarchy -- a utopian society of individuals who enjoy complete freedom from food tyranny --we're adding to the roster of things to do with jam. Pastry + jam = pure goodness.
JAM CROSTATA

Directions
In a large bowl, using a fork, stir together the flour, sugar, lemon zest and salt. Using your fingertips, work in the butter until the dough resembles coarse meal. Make a well in the center and add the ice water 1 tablespoon at a time. Gently blend the ingredients 1 tablespoon at a time until moist clumps form. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic and refrigerate until firm, at least 1 hour or overnight.

Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.

Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

*Note: try making the crostata with two kinds of preserves--it looks pretty!

Note: you can make these as tiny crostata babies instead using the same ingredients and method, but shaping a bunch of small crostata shells. experiment to make your own foodtopia!